Saucisse de Morteau

The sausage (saucisse) de Morteau, also known as the Belle de Morteau, is a traditional smoked sausage from the Morteau region of France. The geographical area of production for ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ consists of four provinces in the Franche-Comté region (Doubs, Jura, Haute-Saône and Territoire de Belfort).

Meats

Metric

US

Pork meat (shoulder, ham, loin, belly)

700 g

1.54 lb

Pork back fat

300 g

0.66 lb

Ingredients per 1000g (1 kg) of meat

Salt

18 g

3 tsp

Cure #1

2.5 g

1/2 tsp

Pepper

2.0 g

1 tsp

Coriander

1.0 g

1/2 tsp

Cumin

1.0 g

1 tsp

Nutmeg

1.0 g

1/2 tsp

Garlic

7.0 g

2 cloves

White wine

30 ml

1 oz fl

Instructions

Grind meat through 5/16” (8 mm) plate.

Grind fat through 5/16” (8 mm) plate.

Mix ground lean meat with salt and cure #1 until sticky. Dilute spices in wine and pour over meat. Add ground fat and mix all well together. Stuff into 40 mm hog casings.

Smoke for 48 hours with a thin cold smoke at 18° C (64° F). Original sausages are smoked with local wood such as pine conifer, fir and juniper twigs.

Keep in refrigerator.

Cook before serving.

Notes

Saucisse de Morteau is stuffed into 40-65 mm hog middles, however, if stuffed into pig’s bung (>65 mm), the name of the sausage changes to “Jésus de Morteau.”
After smoking the sausage may be submitted to a thermal process becoming a fully cooked and ready to eat sausage.